Ingredients 

• 1 cup uncooked brown rice
• 2 medium size green bell peppers chopped fairly small
• 1 Jalapeno chilli
• 1 medium onion finely chopped
• Cilantro
• 1/4 tsp of jeera
• Salt and pepper to taste
• 1 Tbsp. olive or canola oil
• 3 Tbsps shredded sharp cheddar cheese

• Cook and set aside the brown rice with 1/2 tsp of salt
• Heat the oil in a heavy bottomed pan and fry jeera. 
• Once it changes color, add the onions and chopped jalapeno chillies and saute for about 3 to 5 mins. 
• Add the chopped bell peppers and continue to saute. The vegetables should not be too soft. 
• The flavor is best when the peppers are still a bit crisp. 
• Garnish with salt and pepper and add the chopped cilantro. 
• Mix this with the cooked rice and shredded cheese while still warm.